Ticonderoga Club

Ticonderoga Club Restaurant Review:

About the décor: Old Krog Street Market offers unique, historic spaces, and Ticonderoga Club occupies one of them. From the brick walls to the retained rough beams, the place exudes a timeless quality thanks to a décor designed to recall dark brooding taverns from the American Colonial era.

Likes: Sherry and Madeira selections from a staff that knows how to serve them properly.
Dislikes: The venue is challenging to find. Enter through the valet parking area, and the entrance is to the left.

Food & Drinks: Start with the cocktails, designed by Atlanta mixologists Greg Best and Paul Calvert. Blessedly, these sippers are less over-manipulated than many composed quaffs in the city. The signature rum-based Ticonderoga Cup arrives in a handle-less metal cup julep style with a sprig of mint perched atop. But wine drinkers will like the short, well-considered list. Note the crisp fino sherry served properly. We understand from Best that sherry is finding a new audience at the club, and so they sell bottles quickly, ensuring avoiding a tired example. And Madeira, a Colonial-era favorite, appears in a remarkable collection. As for food, small plates are fairly protein-focused. The Asian-flavored "Poh's eggplant" starter is a mélange of round slices of custardy eggplant, while the clam belly sandwich comes drizzled with the house tartar sauce. Four friends could dive into the monster Chuck Wagon steak ($86) and come out well fed and having shared a fine value. Chocolate mousse for dessert is the ideal size and rewards with deep, dark richness.